Butternut Squash Soup with Sage Recipe

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Ingredients:

Serving

1 tbsp vegetable oil
2 1/2 lb butternut squash, peeled and seeded and cut into 1-inch cubes
2 medium granny smith apples, cored and sliced
1 large onion, chopped
1 tbsp sugar
1 tsp ground coriander
1/4 tsp cayenne pepper
3 cups swanson chicken broth (regular, natural goodness or certified organic)
1 tbsp butter or margarine
12 fresh sage leaves

Directions:

Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and red pepper. Cook and stir 2 minutes.
Add broth. Heat to a boil. Cook over low heat 10 minutes. or until squash is tender.
Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.
Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	213.36 Kcal (893 kJ)
Calories from fat	63.47 Kcal
		% Daily Value*
Total Fat	7.05g	11%
Cholesterol	11.38mg	4%
Sodium	658.62mg	27%
Potassium	1062.31mg	23%
Total Carbs	40.28g	13%
Sugars	9.9g	40%
Dietary Fiber	6.46g	26%
Protein	4.04g	8%
Vitamin C	63.1mg	105%
Vitamin A	2.9mg	96%
Iron	2.9mg	16%
Calcium	147.6mg	15%

Amount Per 100 g
Calories	41.82 Kcal (175 kJ)
Calories from fat	12.44 Kcal
		% Daily Value*
Total Fat	1.38g	11%
Cholesterol	2.23mg	4%
Sodium	129.1mg	27%
Potassium	208.23mg	23%
Total Carbs	7.9g	13%
Sugars	1.94g	40%
Dietary Fiber	1.27g	26%
Protein	0.79g	8%
Vitamin C	12.4mg	105%
Vitamin A	0.6mg	96%
Iron	0.6mg	16%
Calcium	28.9mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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